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Punjabi Aloo Puri Recipe

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Punjabi Aloo Puri Recipe

Punjabi Aloo Puri is a classic North Indian breakfast dish consisting of spiced potato curry (Aloo Sabzi) served with deep-fried puffed bread (Puri). Here’s a step-by-step recipe:

Ingredients:

For Aloo Sabzi (Potato Curry):

  • 4 medium-sized potatoes (boiled and peeled)
  • 1 large onion (chopped)
  • 2 tomatoes (chopped)
  • 1 green chili (chopped)
  • 1 teaspoon cumin seeds
  • 1-inch ginger (grated)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon amchur (dry mango powder)
  • 2 tablespoons oil or ghee
  • Salt to taste
  • Fresh coriander leaves (for garnish)
  • Water (for gravy)

For Puri:

  • 2 cups whole wheat flour (atta)
  • 1 teaspoon oil or ghee
  • Water (for kneading)
  • Salt (optional)
  • Oil (for deep frying)

Instructions:

Step 1: Make the Aloo Sabzi (Potato Curry)

  1. Boil the potatoes: Boil the potatoes until tender. Once they cool, peel and roughly mash them. Set aside.
  2. Prepare the tempering: Heat 2 tablespoons of oil or ghee in a pan. Add cumin seeds and let them splutter.
  3. Add aromatics: Add grated ginger, chopped green chili, and onions. Sauté until the onions turn golden brown.
  4. Add spices: Now add turmeric powder, red chili powder, coriander powder, and salt. Stir well to cook the spices for about 2 minutes.
  5. Add tomatoes: Toss in the chopped tomatoes and cook until they become soft and mushy.
  6. Add mashed potatoes: Add the mashed potatoes and mix well.
  7. Adjust consistency: Add water to achieve your desired gravy consistency (approximately 1-2 cups). Let it simmer for 5-7 minutes.
  8. Finish: Add garam masala and amchur powder. Stir and let it cook for another 2 minutes.
  9. Garnish: Turn off the heat and garnish with fresh coriander leaves.

Step 2: Make the Puri

  1. Knead the dough: In a large bowl, mix the whole wheat flour, 1 teaspoon oil, and a pinch of salt. Gradually add water and knead into a smooth, firm dough. Let it rest for 15-20 minutes.
  2. Roll the puris: Divide the dough into small balls. Roll each ball into a small disc (4-5 inches in diameter), dusting with a little flour if needed.
  3. Deep fry the puris: Heat oil in a deep pan or kadhai. Once the oil is hot, carefully slide one puri into the oil. Press gently with a slotted spoon, and the puri will puff up. Fry until both sides are golden brown. Repeat for all puris.

Serving:

Serve the hot, fluffy puris with spicy Aloo Sabzi and a side of pickles, yogurt, or mango chutney. Enjoy your delicious Punjabi Aloo Puri meal!

Let me know if you’d like to modify any ingredients or steps!

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